Prepare a charcoal or gas grill for direct, medium-high heat. While grill heats, carefully peel back husks from corn (don’t remove entirely) and pull off the silks. Using a basting brush, brush each ear with melted butter.
Push husks back over kernels and place corn on grill. Cook ears (close lid if using gas), turning as needed with tongs, until hot and speckled brown, 10 to 12 minutes.
Pull back or remove husks completely, rub corn with lime wedges, if desired, and sprinkle with salt to taste.
Hint: Wrapping the husks back around the corn after basting the kernels will allow the butter to steam through the corn while it’s on the grill.
Originally Submitted
6/19/2007
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Girlled Corn on the Cob Recipe - Salads - Soups - Sidedishes
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